3/4 cup apple cider or white vinegar
1 1/2 cups water
1 head garlic, separated, smashed and peeled
1 tsp. black pepper
3 fresh bay leaves
1/2 cup soy sauce
Chopped scallion for garnish
1. Combine all the ingredients except for the chicken and soy sauce in a heavy stock pot (I use an enameled cast iron pan). Bring to a boil.
2. Add the chicken, bring to a boil, then reduce heat to a simmer and cook 30-40 minutes. Skim off as much fat as possible from the top.
3. Stir in the soy sauce and simmer another 20 minutes.
4. Serve the chicken with steamed white rice. Pour the sauce over the chicken and garnish with chopped scallions.